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Key Lime Custard with Raspberries

tart and sweet
Christine Dahl

Prep Time: 10 minutes on the stove

Thanks for joining me on my low-carb journey. Here's a delicious sugar-free dessert that's quick and easy to make. Enjoy this Key Lime Custard by itself or use it as a base for ice cream.

Ingredients

1/2 stick butter (50 grams)
2 eggs
juice of 2 limes (about 1/4 c.) (to taste)
1/2 c crystal sugar substitute (
Swerve
⁠
or
Canderel
⁠
)
1/4 tsp. liquid stevia
2 Tbsp. M
onin Gourmet sugar-free Vanilla syrup
⁠
handful ripe raspberries

Instructions

Whisk the eggs and lime juice together in a bowl.
In a heavy-bottomed sauce pan, melt butter over low heat.
Add the sugar-substitute, stevia and vanilla sugar-free syrup. Stir well.
Before the butter gets hot, add the beaten eggs and whisk mixture continually over low heat until the custard thickens, about 10 minutes. Don't let the custard boil. It will get thicker as it cools.
Remove from heat and mix in the raspberries.
Pour into two custard cups and refrigerate until cool, if you can wait that long.

Let me know if you enjoy this recipe. I'd love to hear from you.
Christine ️


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